This El Salvador is a washed processed microlot on the Santa Josefita estate which is 4000 feet up in the mountains near to Guatemala. This is the Bourbon varietal which is one of the nicest Central American varietals, but becoming less common because of its lower yield per plant.
The farm divides its harvest into washed, honey, and natural coffee processing. This year we are stocking the washed and natural process beans.
While El Salvador tends to not be a particularly exciting coffee origin, this one is far higher quality than the common export. Finca Santa Josefita is proud to have been awarded the Cup of Excellence 3 times! It is certified by Rain forest Alliance, which observes the environmental, economic and social aspects of the coffee production. The farm conserves a natural rain forest, which is hundreds of years old and serves as a habitat for many diverse animal species.
In the very lightest roast just 30 seconds out of first cracks, you find a bright tangy caramel nougat sweetness. It has a nutty aftertaste (almond?). The overall experience seems on par with something like eating a vanilla wafer.
I recommend roasting it like a Colombia. For us it roasts under the same roasting profile parameters as Colombia. Medium roast -- verge or not quite into 2nd cracks. It's a reasonably normal, traditional tasting coffee at this roast level but has subtle undertones of pear, caramel, and citrus.
USA arrival: November 2022
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